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Ultimate Creamy White Chicken Chili: Comfort Food Made Simple

A close-up view of a white bowl filled with rich, creamy white chicken chili featuring shredded chicken and white beans.
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Discover our recipe for the ultimate creamy white chicken chili. This easy, one-pot meal delivers rich, velvety broth and tender shredded chicken, making it the perfect hearty comfort food for any busy weeknight.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 cup frozen corn
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or sour cream
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts or thighs in a large pot or Dutch oven. Add enough chicken broth to cover the chicken by about one inch. Bring to a simmer over medium-high heat, then reduce heat and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken and set it aside to cool slightly. Reserve the cooking liquid.
  2. While the chicken cools, heat the olive oil in the same pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, green chiles, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Shred the cooked chicken using two forks. Return the shredded chicken to the pot.
  4. Add the remaining 3 cups of chicken broth, the rinsed cannellini beans, Great Northern beans, and corn to the pot. Bring the mixture to a gentle simmer.
  5. To create the velvety broth, scoop out about 1 cup of the bean mixture and place it in a blender or food processor. Blend until completely smooth. Pour this puree back into the chili. This step creates the signature creaminess without heavy thickeners.
  6. Reduce the heat to low. Stir in the cubed cream cheese until it melts completely into the broth, stirring constantly.
  7. Stir in the heavy cream or sour cream. Heat through gently; do not boil after adding the dairy.
  8. Taste the chili and adjust seasoning with salt and black pepper as needed. Serve hot with your favorite toppings.

Notes

  • For an even richer texture, substitute half of the heavy cream with softened cream cheese.
  • If you prefer a slow cooker method, cook the chicken and broth on low for 6 hours, shred, then add remaining ingredients and cook for 30 more minutes until cream cheese melts.
  • Serve this hearty comfort food dinner with toppings like shredded Monterey Jack cheese, fresh cilantro, sliced avocado, or crushed tortilla chips.

Nutrition

Find it online: https://pureplatepath.com/creamy-white-chicken-chili-recipe/